Name: Costata di Vitello al Sugo di Porcini (Grilled Veal Chops with Wild Mushroom Sauce)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: ½ cup unsalted butter; 6 to 8 loin veal chops, 10 to 12 ounces each, about 1 inch thick; Salt and freshly ground pepper; 3 tablespoons finely chopped fresh parsley; 2 cups dried porcini mushrooms; 2 small ribs celery, very finely chopped; 2 to 3 large cloves garlic, very finely minced; 2 cups canned Italian plum tomatoes with 1 cup of the juices; 2 tablespoons olive oil; 1 small carrot, very finely chopped; 2 medium onions, finely chopped

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I discovered this robust Tuscan mushroom sauce when I attended a cooking class to learn how to make the lightest possible gnocchi. Ironically, the sauce is so rich and heavy that I didn’t want to serve it with gnocchi, but what a great sauce. Grazie, Paola! We love to serve it with a grilled veal chop and polenta.

The chopped vegetables are known as battuto. Traditionally they are hacked up with a curved knife called a mezzaluna, a knife that requires some exper